Anne's Blog

Fourth Year Cooking Together in Washington, D.C (Mar. 25, 2014)

Date: April 6, 2014 - categories: , - 1 Comment

Anna, good to connect while cooking!

Anna, good to connect while cooking!

For quite a few years now, my U.S. cooking classes wrap up in Washington D.C. A few years ago, my tours started on the East Coast: that all changed with a snowstorm that shut down the D.C. airports the day after I flew out to New York. My tours now always start in early February on the West Coast- and end in late March on the East Coast. And I can’t imagine a U.S. tour gran finale in Washington without a cooking class at Steve and Kathy’s. And Kathy, glad you feel the same way: “Annie, our fourth year hosting…seems like we have always done this! Can’t wait til next year!” Kathy and Steve, working on another menu set already and hope to cook again with you in 2015.

A cooking duo in Kathy's kitchen

A cooking duo in Kathy’s kitchen

It’s always good to re-connect with you two and daughter Carolyn over Umbrian cooking: after all, Umbria was our first link. Remember the unforgettable Infiorate in Spello years ago?
Time to come back!

Mille grazie to you – and to each guest who joined us with gusto in cooking – and eating!

Note: the Washington, D.C. class did a great job on the sweet-and-sour onion antipasto. Enjoy the recipe!

Tempting sweet-and-sour onions ready for baking

Tempting sweet-and-sour onions ready for baking

SWEET AND SOUR ONIONS
3 lb small, flat yellow onions (or smallish white)
2 T good quality wine vinegar, approximately
2 tsp. sugar
salt
freshly ground pepper
6-7 cloves

Boil 5 pts or so of water and drop in the onions, then drain af- ter counting to 15. As soon as they are cool enough to handle, pull off the outside skin and cut a cross into the end. Do not peel off any layer and don’t trim the tops. The less you handle, the better.
Put in baking pan and cover with olive oil, salt and pepper to taste. Add about 1/4 c. of wine vinegar, the sugar and cloves and bake in a medium hot oven. Turn the onions from time to time as they cook, adding a bit of water if needed.

Host Kathy checks out our antipasto

Host Kathy checks out our antipasto

Variations: A bay leave or two may be put in with the onions instead of the cloves. This dish may also be served with a main course as side dish. The onions may also be cooked with bal- samic vinegar; in such case, eliminate the sugar.

A few other comments:

“I always love when you come to visit and teach us how to cook.” Carolyn

“What a wonderful experience we had with you and ….we’ve learned some cooking tricks. Everything is so delicious!” Anna

Thanks for your creative cooking class – all very tasty – and unique!” Liza

“Great meeting you and making new friends. The food was great and can’t wait to try out your recipes.

1 Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

 

Privacy Policy

Privacy Italian Legislative Decree n° 196/2003 Under Article 13 of the Italian Legislative Decree no. 196/2003, regulations with regard to the Protection of Personal Data, this is an informative report to all interested parties on the modality of the treatment of personal data, arising from interaction with our website www.annesitaly.com
THE PRINCIPAL FOR DATA TREATMENT During site consultation, personal data referring to identified or identifiable persons can be processed. The principal for data treatment is Anne Robichaud Pian della Pieve Assisi 06081 (PG) Italy. The data will be mainly processed at the mentioned head office by the people responsible for the website or by other people appointed for occasional maintenance operations, provided that their actions conform to of the guarantees enshrined in the Legislative Decree 196/2003.
TYPE OF DATA TREATED
Web navigation The information systems and software procedures required for the functioning of this website, acquire some personal data during their normal service, the transmission of which is implicit in the use of web communication protocols. This information is not collected with the purpose of identifying interested parties, but due to its very nature, the information could lead to user identification through processes and relations with data held by third parties. In this data category there are IP addresses or domain names belonging to computers used by users who connect to the site, addresses with URI (Uniform Resource Identifier) notification of the requested resources, time of the request, used method in submitting the request to the server, dimension of the file obtained in replying, the numeric code mentioning the reply status given by the server (successful reply, error, etc?) and other parameters referred to the operation system and to the user’s information environment. This data is used with the sole purpose of obtaining anonymous statistical information on the use of the site and to check the correct functioning; immediately after processing, the data is erased.
Data voluntarily supplied by the user The voluntary optional and explicit e-mail transmission to the addresses mentioned in this site implies the subsequent acquisition of the sender’s address, necessary to reply to the queries, as well as the other eventual personal data registered in the message.
OPTIONAL PERSONAL DATA SUPPLY Except for the above mentioned navigation data, the user may be asked to supply his own personal data through queries or messages to the email addresses shown in the contact pages. Failure to provide such data may be the cause of the inability to obtain the requested information from the company.
TREATMENT MODALITY The personal data is treated in compliance with the Legislative Decree no. 196/2003 and held only for the time necessary to achieve the aim for which it has been collected. Specific safety measures are taken to prevent any data loss, illicit or incorrect use and unauthorized access.
RIGHTS OF THIRD PARTIES The data subjects are at any time entitled to obtain confirmation as to whether or not data relating to him are held, to know the contents and the origin, to check the correctness, to ask for integration, updating or change (art. 7 Decree Law 196:June 2003). In accordance with the same article, they are entitled to obtain the erasure, conversion into anonymous form or freezing of all data used in breach of the law, to object, on legitimate grounds, to the processing of data relating to him. All requests have to be transmitted to the e-mail address anne@annesitaly.com

Agenzia Viaggi Stoppini in Assisi handles all technical support for my guided visits (bus transportation, organization of meals, etc)